Apple Jelly Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1 1/2 teaspoons Royal Baking Powder
• 1 cup milk
• 6 apples
• 6 ounces sugar
• 1 teaspoon butter

Method

1. 1

   Rub together butter and sugar to fine, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition.

2. 2

   Sift flour and Royal Baking Powder together, add to butter, etc., with milk, and mix into rather thin batter.

3. 3

   Bake in jelly-cake tins carefully greased.

4. 4

   Meanwhile, have apples peeled and sliced, put on fire with sugar; when tender, remove, rub through fine sieve, and add butter.

5. 5

   When cold, use to spread between layers.

6. 6

   Cover cake plentifully with sugar sifted over top.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 23. The excerpt below is the record exactly as published.

2 cups sugar, 4 eggs, I4 cup almonds blanched — by pouring water on them until skins easily slip off — and cut in fine shreds, Mt teaspoon extract bitter almonds, 1 pint flour, 114 teaspoons Royal Baking Powder, 1 glass brandy, 14 cup milk. Rub butter and sugar to smooth white cream ; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold (flg. I). Almond Cake, 2. — % cup butter, 1 cup su- gar, 14 cup milk, 3 eggs, 2 cups flour, 2 level tea- spoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again ; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 12 THE ROYAL BAKER AND PASTRY COOK Angel Food Cake. — Whites 11 eggs, IMj cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the baking powder, lastly the vanilla. Pour into an ungreased pan (lig. IV) and bake 40 minutes in moderate oven. When baked invert pan on 2 cups ; let stand till cold. Apple Jelly Cake. — 1 cup butter, 2 cups su- gar, 4 eggs, 3 cups floui', IM2 teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together butter and sugar to flue, light, white cream, add eggs 2 at a time, beating 10 minutes after each ad- dition. Sift flour and Royal Baking Powder together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jelly- cake tins carefully greased. Meanwhile have apples peeled and sliced, put on Are with su- gar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plentifully with sugar sifted over top. Bride’s Cake. — 1 scant cup butter, 3 cups sug.ar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour

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